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How wide should your cooker hood be compared with your hob or oven?

Your hood should be the same width as your hob or slightly wider to capture steam and fumes best — common sizes on offer are 60 cm and 90 cm, with intermediate options such as 70 cm, 80 cm and even 100 cm. For a standard 60 cm hob you’ll find many 60 cm hoods (for example integrated or chimney styles) that sit neatly above it; for a 90 cm range cooker use a 90 cm chimney or canopy hood to cover the whole cooker. If your hob sits under wall cabinets, match the width of the cabinet and the hood for a tidy look and better performance.

Do you need a ducted (extraction) hood or a recirculating (filtered) one?

A ducted extractor vents air straight outside and is best at removing grease, smoke and steam; recirculation pulls air through filters and returns it to the room, useful where you cannot run a duct. Recirculating models use charcoal filters that need regular replacement, while ducted models need a route outside but usually give stronger odour removal. If you cook frequently and produce a lot of frying smoke, a ducted hood will perform better; for a flat with no external wall, a recirculating hood is a practical alternative.

Which hood style suits different kitchen layouts — chimney, island, built-in, telescopic or downdraft?

Island hoods are designed for hobs on a central island and hang from the ceiling, creating a focal point; chimney and angled chimney hoods work well on wall runs above a cooker; built-in and telescopic hoods hide neatly under wall units for a discreet look. Downdraft extractors retract into the worktop behind the hob, ideal if you want minimal visual impact on an island. For example, pick an island hood for open-plan kitchens where the hob is central, or a telescopic integrated hood if you want a slimline finish beneath cupboards.

How many speed settings and special functions should you look for?

Hoods come with basic 2-speed models through to 5 speeds, and many offer a boost or intensive setting (listed as 3 + Boost, 3 + Intensive, 3 + 2 Intensive) for heavy cooking bursts. A boost/intensive mode is useful when frying or cooking strong odours, while multiple speeds let you run quieter, lower settings for everyday simmering. If you cook occasionally stick with a 3-speed hood with boost; if you often fry or entertain, a 3 + Intensive or 4–5 speed model gives more control.

What finish and control type will suit your kitchen and daily use?

Stainless steel is the most common finish here and is durable and easy to wipe clean; glass or stainless-and-glass styles give a contemporary look, while black glass or matt black suit darker, modern schemes. Controls range from push buttons and sliders to touch and hob-hood controls, plus soft-touch and even app/remote options — hob-hood control lets you operate the extractor directly from the hob for convenience. For a family kitchen go with robust push buttons or sliders; if you want a sleek, modern aesthetic, choose touch controls with a stainless-and-glass canopy.

Filter By 113 results

Filter By 113 results

How wide should your cooker hood be compared with your hob or oven?

Do you need a ducted (extraction) hood or a recirculating (filtered) one?

Which hood style suits different kitchen layouts — chimney, island, built-in, telescopic or downdraft?

How many speed settings and special functions should you look for?

What finish and control type will suit your kitchen and daily use?

Filter By
113 results

Filter By
113 results